Bake less for flatbread, bake a little longer for crispy crackers. Very nice with soup.

Ingredients:

1 1/2 cup millet or rice flour

1/2 cup flax meal (or another 1/2 cup millet/rice flour)

1 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons Italian herbs (oregano, basil....as desired)

1 teaspoon sea salt

1 teaspoon turmeric for color

1 cup grated cheese of choice

3 Tablespoons ghee, butter or oil

4-5 Tablespoons water

How to make it:

Preheat oven to 350.

Line baking sheet with parchment paper, or use ungreased baking stone.

Combine ingredients in mixing bowl and mix with hands gently.

Place dough on parchment paper or baking stone and press flat with oiled hand or roll with small roller. Try to get it 1/4 inch thick or less, but make sure the edges aren't thinner than the middle. If it cracks, just press it back together with moist fingers.

With thin metal spatula or scraper, cut into squares or rectangles of desired size. Just press down and wiggle slightly, move over a couple of inches, and press down again.